Next cut tomatoes in half and broil on a pan in the oven until the tops are nice and toasty.
Add diced onions to olive oil in the soup pot. After the onions have started turning translucent add chopped garlic.
To the pot add roasted tomatoes, can of tomato sauce, can of tomato paste and chicken stock and pepper. Cook for 30 minutes on low.
Meanwhile blend the cashews in the chicken stock with some pepper and adobo seasoning that it has been soaking in. If it needs more liquid just add more broth or water to the blender. Set aside.
Once the soup is done cooking pour into your blender and blend to desired consistency. You can put it back onto the stove until you're ready to serve. Top with cashew cream sauce when ready to serve.
Recipe by little coconutty at http://littlecoconutty.com/2015/11/roasted-tomato-soup.html